Brazilian Barbecue Series – Barbecued Rump Cap Roll – ‘X-Picanha’

I am having lots of fun with this barbecue series, it’s been a joy to rediscover some good old Brazilian recipes. Like in many other countries around the world barbecue is quite an institution in Brazil. For a starter many houses have a barbecue room called ‘churrasqueira’, which can be indoors or outdoors. The most complete of the barbecue rooms have tables and chairs, couches, a full kitchen with fridge, freezer and stove and of course the barbecue equipment. By the way this is how it looks like (image source: mercadolivre.com.br):

The place is also equipped with special cutlery, crockery, glasses, wooden boards, metal skewers, a caipirinha cocktail kit, music stereo system and sometimes even a TV to watch that special soccer match! Even some tiny apartments or studios may have a compact barbecue like the one in the picture installed in a small balcony!

Everyone I know in Brazil is crazy about a barbecue, not only for the eating side but the social side too. People get together on the weekend to catch up with family and friends in a very relaxed mood to listen or play music and spend almost the whole day snacking on barbecued meats and sides. The barbecue starts early, by 9AM with the preparation of the charcoal by the churrasqueiro (person responsible for the barbecue). Guests start to arrive before midday to have the starters: caipirinhas, sausages with cassava flour and potato salad with rolls. Then meats are served, with beef cuts being the preferred ones. The table is filled with colourful salads, farofas and rolls. The common desserts are barbecued pineapple with ice-cream, fruit salad with cream, passionfruit or chocolate mousses and popsicles. If you think a Brazilian barbecue will end with a dessert you are wrong. Sometimes the party goes on and by dusk left over barbecued beef may be turned into arroz de carreteiro a Brazilian-style risotto which will be served for dinner. More food, more drinks and music!

Speaking of music, following my barbecue series tradition here are some more to enjoy with your x-picanha. The queen of samba, Elza Soares singing a tune by Sergio Mendes and a singer, who in my humble opinion, has the one of the most beautiful voices in the world: Ed Motta. The music he does is pretty cool too.

The barbecued rump cap (top tenderloin) roll is a very popular street food in Brazil. It is sold in street markets and fast-food shops. The roll is often comprised of sliced grilled rump cap served in a hamburger-style roll with tomato, lettuce, slices of mozzarella cheese and mayonnaise. Taking opportunity that I showed how to prepare the barbecued rump cap, I now present you THE roll! I don’t change the original recipe too much. After barbecuing the whole rump cap, I finely slice it and serve with lettuce (or spinach leaves), sliced tomatoes, barbecued onion and home-made mayonnaise. The sweetness of barbecued onions give a very special touch to this dish:

One little note:I found out that a blogger is plagiarising part of my texts and insights about Brazilian food and ingredients in a very sneaky way. I would like to remind that all content of this website, including photos (except where mentioned) and texts are all under my copyright. If you would like to use anything from my website, please ask my permission in writing. Thanks for your cooperation! Obrigada.

1. For the onions, place them in a large piece of foil, drizzle with olive oil and close the foil. Barbecue for about 45 minutes or until soft. Peel and slice roughly. Reserve.

2. For the Rump Cap, pre-heat your charcoal barbecue. Score the fat in angles taking care not to cut through the meat. Season the beef with rock salt on both sides, put them onto a plate and leave them to rest for 5 minutes so the salt is absorbed. Remove excess salt and barbecue the cuts fat side up for approximately 30 minutes (time varies depending on your barbecue) or until fat swells and changes colour slightly. Turn fat down and barbecue for a further 15 minutes. Transfer to a plate, cover loosely with foil and set aside to rest for 15 minutes. Remove foil, trim the fat. Using a very sharp knife slice very finely. Cover again with foil until ready to use.

3. Slice the rolls (or baguettes) open and place in the barbecue 3-4 minutes to warm just before assembling. Fill rolls with salad, onion, meat and serve with mayonnaise.

Wow..you have a beautiful blog Georgina with wonderful recipes. I have become fond of Brazilian recipes after checking out the recipes you post. I have bookmarked your blog and would be visiting often. I love all the recipes on your blog specially your barbecue series. Amazingly delicious recipes. 🙂

GeorginaRibas

Thanks so much Ritu for the kind words, it’s great to hear you like the recipes and will be visiting often. Talk soon

http://www.primaverakitchen.com Olivia Ribas

I am so glad you found me, Georgina! It is so fun we have the same last name? Where are you from in Brazil? I am from Salvador-Ba. I looooove your blog!!

GeorginaRibas

Hi Olivia I replied above!

GeorginaRibas

Hi Olivia, it’s so nice to hear from you, glad you stopped by. What a small world, we have the same last name but are not relatives. I am from Curitiba-PR, there are lots of Ribas in PR. I love your blog too will be checking it often. Stay in touch. xx

anupama (MGGK)

Hello Georgina, You have a wonderful blog, with YUMMY recipes, and gorgeous clicks. Loved it! 🙂